Livecareer-Resume
Jessica
Claire
resumesample@example.com
(555) 432-1000,
, , 100 Montgomery St. 10th Floor
:
Summary
Highly motivated Sales Associate with extensive customer service and sales experience. Outgoing sales professional with track record of driving increased sales, improving buying experience and elevating company profile with target market.
Skills
  • Cutting and slicing techniques
  • Dish preparation
  • Culinary Art
  • ServSafe certified
  • Food presentation
  • Food handlers card
  • OSHA
  • Focused and disciplined
  • Contemporary sauce work
  • Cleaning and organization
  • Sous vide technique
  • Well-tuned palette
  • Fine Dining
  • High volume production capability
  • Team-oriented
  • Equipment cleaning and maintenance
  • Ingredient inspection
  • Effective prioritization
  • Recipe preparation
  • Food preparation
  • Foodservice sanitation
Education and Training
Central Islip Senior High School Central Islip, NY Expected in 12/1984 High School Diploma : - GPA :
Experience
Resort Lifestyle Communities - Cook
Nashville, TN, 03/2021 - Current
  • Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
  • Set up and performed initial prep work for food items such as soups, sauces and salads.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Chopped, diced and sliced vegetables and fruit ahead of busy periods, including dinner rush.
  • Grilled and deep fried various foods from meats to potatoes.
  • Enforced proper sanitation practices to prevent spoiling or contamination of foods.
  • Replenished food items from inventory and rotated ingredients.
  • Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
  • Precooked certain items during slow periods to reduce wait times during lunch and dinner rush.
  • Interacted with waitstaff regarding special orders for customers, including those with food allergies and gluten intolerance.
  • Regulated oven, broiler and roaster operations for cooking at correct temperatures.
  • Trained, managed and guided kitchen staff to improve overall performance, service quality and productivity.
  • Modified standard recipes to account for ingredient issues, customer requests or substitutions for allergen concerns.
  • Precooked garnishes for later use to top off fresh dishes.
  • Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
  • Developed processes to streamline food-preparation and presentation tasks, recommending changes as necessary to boost food-cost savings.
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
  • Made recommendations to [Job title] regarding future food and equipment purchases to maintain product effectiveness.
Resthaven - Kitchen Manager
Holland, MI, 01/1999 - 11/2020
  • Received, organized and rotated paper goods and food ingredients.
  • Trained workers in food preparation, money handling and cleaning roles to facilitate restaurant operations.
  • Trained employees on cooking techniques, safety standards and performance strategies.
  • Maximized team performance by training new employees on proper food handling, guest expectations and restaurant protocols.
  • Oversaw meal preparation and monitored food handling to encourage safety.
  • Worked with vendors to establish strong relationships and maintain proper inventory supplies.
  • Motivated kitchen staff by establishing goals to increase productivity and quality.
  • Implemented surface and equipment schedules and standards to maintain clean, neat and sanitized kitchen.
  • Developed and implemented strategies to enhance team performance, improve processes and boost results.
  • Interviewed, hired and supervised back of house staff to clean tables, remove dishes, take food to tables and assist servers and bartenders.
  • Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
  • Guided trainees to boost safety and inventory waste management to meet pre-established business thresholds for operation.
  • Estimated potential worker issues to produce detailed resource documentation.
  • Collaborated with server trainees to document and resolve potential customer concerns to drive brand satisfaction and loyalty.
  • Led detailed, hands-on preventive maintenance and repairs to equipment.
  • Maintained high standards of food quality and safety by enforcing clear handling and preparation policies.
  • Contributed to successful shift management by helping with inventory and food ordering as well as team scheduling and work assignments.
  • Led, trained and developed culinary team members to meet and exceed restaurant standards.
  • Measured business levels and forecasted trends to better align supplies and employee scheduling for optimum coverage.
  • Directed team to expertly handle customer order requests and service issues, directly contributing to restaurant's stellar reputation across florida.
  • Managed and coached 10 direct reports, supervising cooks and support staff across different shifts.
Universal Studios - 1st Cook
City, STATE, 10/2008 - 11/2018
  • Communicated with kitchen employees, answered questions and offered insight into food preparations.
  • Kept kitchen, cooking utensils and storeroom clean at all times.
  • Sanitized all counters and utensils used for preparation of raw meat, poultry, fish and eggs.
  • Followed "first in, first out" rule with every food and beverage item, tossing outdated and expired food products.
  • Checked freezer and refrigerator each day to verify proper functioning.
  • Trained kitchen workers on culinary techniques.
  • Taught kitchen staff about proper nutrition, food allergies and dietary issues.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Placed orders for food and supplies used for creating meals for [Number] people.
  • Planned, prepared and served meals for day camp hosting [Number] people.
  • Served school students [Number] nutritious meals each day.
  • Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
  • Streamlined kitchen processes to shorten wait times and serve additional guests.
  • Improved performance of team members resulting in high-quality meals produced daily.
  • Purchased ingredients from local farms to benefit environment and reduce costs.
  • Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
  • Maintained clean and orderly appearance throughout kitchen and dining area.
  • Made all meals in accordance with company standards and requirements.
  • Adhered to all regulatory standards regarding safe and sanitary food prep.
  • Executed proper techniques when preparing menu item ingredients.
  • Offered support to other stations in high-volume shifts or as needed.
  • Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.
  • Monitored supply inventory and rotated stock to maintain optimal freshness and reduce waste.
  • Operated kitchen equipment in alignment with OSHA protocols and manufacturer instructions.
  • Improved overall kitchen efficiency through [Action], leading to [Result].

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Resume Overview

School Attended

  • Central Islip Senior High School

Job Titles Held:

  • Cook
  • Kitchen Manager
  • 1st Cook

Degrees

  • High School Diploma

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